Tuna and Tomato Soup (Print Version)

Italian-inspired soup with tuna, tomatoes, vegetables, and herbs. Ready in 25 minutes for a comforting meal.

# What You Need:

→ Seafood

01 - 1 can (5 oz) tuna in olive oil, drained and flaked

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups vegetable broth
08 - 1 tablespoon tomato paste

→ Herbs & Seasonings

09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and black pepper to taste

→ Pantry

13 - 2 tablespoons olive oil

→ Garnish

14 - 2 tablespoons fresh parsley or basil, chopped, optional
15 - Crusty bread, optional

# How-To Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute while stirring constantly.
04 - Pour in diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes if using. Stir to combine thoroughly.
05 - Bring soup to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until vegetables are tender.
06 - Add flaked tuna and simmer for 2 to 3 minutes to heat through completely.
07 - Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls, garnish with fresh parsley or basil, and serve with crusty bread if desired.

# Expert Hints:

01 -
  • Ready in under 30 minutes, which means weeknight dinner stress actually dissolves instead of building.
  • Tastes like you know what you're doing in the kitchen, even when you're just following your gut and a few pantry staples.
  • Feels light and nourishing without requiring you to think about dairy or complicated techniques.
02 -
  • Don't skip the tomato paste step—I once rushed past it thinking it was optional, and the soup tasted flat and one-dimensional until I learned better.
  • Fresh tuna makes this soup excellent, but canned tuna is precisely why this recipe exists, so embrace it and stop second-guessing the shortcut.
  • Taste before you serve, always—everyone's broth is slightly different, and salt is the thing that makes a good soup taste like something you meant to create.
03 -
  • Drain your tuna well but keep that olive oil to drizzle over finished bowls—it's liquid gold that most recipes waste.
  • Buy canned tomatoes from the Italian aisle if your store has one; the difference in quality between brands is absolutely real and worth the few extra cents.
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